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CHoCoLaTE Mousse


225g Bournville chocolate, broken into small pieces

A knob of butter

1 Tablespoon brandy (optional)

3 Large eggs, separated

150ml Double cream, lightly whipped

  • Place chocolate in a bowl over a pan of simmering water. Melt slowly, don’t allow the chocolate to become too hot

  • Stir in the butter, brandy and egg yolks one at a time and mix until combined

  • Set aside to cool slightly

  • Whip the egg whites until just stiff

  • Fold into the chocolate mixture with the whipped cream

  • Spoon into a glass bowl (1-litre capacity) or 6 stemmed glasses or ramekins

  • Transfer to the fridge to set

  • Dust with icing sugar

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